John Myers
Bavarian Pan with Roast Pork, Dumplings, Cabbage and Black Beer Sauce
The perfect bavarian pan with roast pork, dumplings, cabbage and black beer sauce recipe with a picture and simple step-by-step instructions.
- 800 g Roast pork off the shoulder, ready-cooked
- 4 Pc. Potato dumplings, preferably cook the day before
- 2 tbsp Clarified butter
- 1 head White cabbage
- 1 tbsp Butter
- 200 g Bacon cubes
- 1 Pc. Onion
- 2 tbsp Sugar
- 200 ml White wine
- 1 tsp Caraway seeds (whole)
- Let the roast pork cool down after cooking and pluck it into pieces. Halve the dumplings and cut into slices.
- Heat the clarified butter in a pan and fry the dumpling slices until golden brown. Add the roast pork and fry everything until crispy.
- Refine the roast pork stock with a little black beer and thicken the sauce with flour butter (knead flour and butter 1: 1 and stir into the boiling sauce until the desired consistency is achieved)
- Bavarian cabbage: quarter the cabbage, remove the stalk and cut into small diamonds. Dice the onions and sweat together with the bacon in butter in a large saucepan, add sugar and deglaze with white wine.
- Add the cabbage and cook for 15 minutes, stirring occasionally. Season to taste with salt and pepper. Add caraway seeds and season again.
- Let it steep for 30 minutes.
- Arrange the cabbage in deep plates, pour in the sauce and serve the dumpling and pork roast gröstl on the cabbage.
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